Favorite Ingredient Friday ~ Light and Creamy Tuna Noodle Casserole

hosted by Kathryn at Overwhelmed with Joy

1 recipe of Basic Cream Sauce (see below)
2-5 ounce cans solid white albacore tuna*, drained well
1 can LeSeur baby peas, drained well
2 cups dry Farfalle or Fusilli pasta
1/3 cup boiling water
1/2 teaspoon lemon juice
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons butter
1/2 cup Italian bread crumbs

  • Preheat oven to 375 degrees.
  • Cook and drain pasta al dente.
  • Prepare sauce (recipe below).
  • Spray 2 quart baking dish with PURE.
  • In a large mixing bowl dissolve chicken base into lemon juice and boiling water.
  • Whisk in Alfredo sauce to thin smooth consistency.
  • Add tuna, peas and pasta. Toss gently until well blended and coated with sauce.
  • Spoon into the casserole.
  • Melt butter and add bread crumbs until well blended.
  • Sprinkle crumb mixture over top of casserole.
  • Bake 30 minutes or until golden and bubbling.

4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese

Melt butter in a saucepan. Add garlic until fragrant. Gradually add heavy cream, stirring constantly. Stir in salt, pepper and cream cheese. Add grated Parmesan cheese and stir constantly until melted. Whisk in egg quickly and heat through.

*white meat chicken substitutes well

final blog signature.

Thanks for the recipe Tamy. It looks like something my mom used to make when I was growing up, but in a more sophisticated form.

I will try it out!